Magic Custard Cake
I’m sure many people have long been on the custard train, but I only recently have come to appreciate custard desserts. When I read the ingredients for any custard based recipe, I always ask myself are the calories worth it. The answer is always YES! This recipe is a no exception. The custard is wedged between a sponge cake and topped with powdered sugar. What is better than that?!
Although it can take up to 70 minutes to bake, it is well worth it. I have to admit, eating it once it has cooled, was not my favorite but only because it tasted very eggy. If you love that taste, then I recommend eating it as soon as you can. After we had a piece, I put the rest in the fridge and I have to tell you, that made all the difference for me! I even went as far as drizzling maple syrup on top and I am so glad I did because it added the perfect touch!
There are a lot of recipes for this magic cake, but I ultimately I decided to try Jo Cooks recipe as it is the perfect balance of delicious and just the right amount of sweetness.
Ingredients:
4 eggs at room temperature
3/4 cup sugar
8 tbsp butter unsalted and melted
1 tsp vanilla extract
3/4 cup all-purpose flour
2 cups milk lukewarm *
powdered sugar for dusting
Drizzle of maple syrup (if you’re brave 😉)
Directions:
Preheat oven to 325 F degrees. Grease a 8 inch x 8 inch baking dish or line it with parchment paper so that it’s easier to get the cake out. ( I did this step last because it took a hot minute to get the fillings prepared)
Separate the eggs and beat the egg yolks with the sugar until light and fluffy. Add butter and vanilla extract and continue beating for another minute or two after which you can add the flour and mix it in until fully incorporated.
Slowly start adding the milk and beat until everything is well mixed together.
Add the egg whites to a mixer and mix until stiff peaks form.
Add the egg whites to the cake batter and gently fold them in. Another variation to folding in the egg whites would be to whisk them in to the cake batter, this is a lot faster and easier. Make sure you don’t fold the egg whites in completely, you still want to see some of the white bits floating at the top.
Pour batter into baking dish and bake for 40 to 70 minutes or until the top is lightly golden. The baking time could vary greatly depending on the oven, so take a peek at around 40 minutes and see how it looks.
Sprinkle some powdered sugar after cake has cooled.
